Growing up, my Filipino mum would whip big batches of chicken adobo for dinner each week. This classic mix of chicken, soy sauce, vinegar and garlic makes for a punchy flavour that hits the spot between sweet, sour and salty. 100% comfort food.

This recipe puts a new spin on that classic Filipino taste, by encasing it in a classic Aussie crust. This dish is kinda like me! A mix of my Filipino and European heritage, with ghetto banana ketchup – a tropical innovation that stemmed from a WWII tomato shortage, and pairs surprisingly well with the pie.

To make the chicken adobo filling place the water, soy sauce, apple cider vinegar, sugar, cinnamon stick, peppercorns and bay leaves in a large pot. Place the chicken skin side down in the pan. If the chicken it isn’t covered in liquid add ½ to 1 cup water.

Bring liquid to the boil on medium high heat, then turn down to medium low and simmer with the lid on for about 1 hour (or till chicken is cooked and juices run clear). Stir and turn the chicken every once in a while.

While the chicken is cooking prepare the banana ketchup. Heat the vegetable oil in a medium pot and cook the eschallots till translucent, then add the ginger, garlic, turmeric and all spice. Cook till the spices are fragrant.

Add the tomato paste and cook for a minute, stirring well. Follow with vinegar, soy sauce, sugar and mashed banana. Simmer on low heat for 10-15 minutes, stirring often till it starts to thicken.

If the banana ketchup is too thick add a bit of water to reach desired consistency. To store allow sauce to cool and transfer to an airtight container. Refrigerate for up to 2 weeks.

Once chicken adobo is cooked take it off the heat and allow to cool, however if the sauce is too runny remove the chicken and allow sauce to thicken on medium high heat. Next pull the meat off the bones and into bite sized pieces. Toss it with the thickened adobo sauce ready to go into the pies.

Preheat oven to 220C and place a baking tray into the oven. Grease your pie pans of choice with butter (I used a medium 6 cup muffin tin). For the pie bases cut 6 x 15cm circles from the shortcrust pastry to line the base and sides of your pie tins. Brush the top edges with water. Fill with cooled chicken adobo mix. For the pie lids cut 6 x 15cm circles from the puff pastry. Place over meat and press to seal with a fork. Trim the edges to neaten and brush the tops with egg.

Place pies onto a hot tray and bake for 20-25 minutes or until golden. Serve with the banana ketchup.

It’s a long one, but I swear it’s worth it! Deliciously crispy pastry, filled with salty-sweet fall-apart chicken, finished with a fresh tang from the banana ketchup… As an extra tip for your effort: Make a double batch of the chicken adobo and freeze half of it for more pies later or to chow down with rice. You’ll thank yourself later!